What Is Italian Soda?

 

Italian soda is one of those drinks that sounds fancy but is actually embarrassingly simple. It's sparkling water mixed with flavored syrup. Sometimes there's cream. That's the whole thing.

If you've ordered one at a coffee shop or seen them at a party with a rainbow of syrup bottles lined up, you might have assumed there was more to it. There isn't. And that simplicity is exactly what makes Italian soda so appealing. You can make one in 30 seconds with whatever flavors you have on hand.

Here's everything you need to know about Italian soda, including where it came from (spoiler: not Italy), how to make it, and how to upgrade it beyond the standard fruit syrup situation.

What Is an Italian Soda?

An Italian soda has three ingredients:

Sparkling water. Club soda, seltzer, or sparkling mineral water all work. This provides the fizz.

Flavored syrup. This is where the flavor comes from. Traditional Italian sodas use fruit syrups like raspberry, cherry, peach, or strawberry. But you can use any flavored syrup, from vanilla to lavender to hazelnut.

Ice. Lots of it. Italian sodas are served cold.

That's the basic version. Add a splash of cream (half-and-half or heavy cream), and it becomes an Italian cream soda, sometimes called a French soda or cremosa. The cream makes it richer and rounds out the sweetness.

The History of Italian Soda

Here's the twist: Italian soda is an American invention.

It started in San Francisco's North Beach neighborhood in the early 1900s, where Italian-American families opened coffee shops and soda fountains. The Torre family started making flavored syrups for these shops, and somewhere along the way, someone mixed sparkling water with fruit syrup and called it Italian soda.

The Torre family went on to found Torani, the syrup company you've probably seen at coffee shops. The drink kept the "Italian" name because of the family's roots and the Italian-American neighborhood where it started.

How to Make an Italian Soda

This takes about 30 seconds.

Ingredients:

• 8-12 oz sparkling water
• 1-2 oz flavored syrup (adjust to taste)
• Ice
• Optional: 1-2 oz half-and-half or heavy cream

How to make it:

Fill a tall glass with ice. Add the syrup, then pour the sparkling water over it. Give it a gentle stir. If you want a cream soda, add the half-and-half on top and stir again. Garnish with a cherry, a slice of fruit, or nothing at all.

A few notes:

Start with less syrup than you think you need. Most commercial syrups are very sweet, and you can always add more. If you're using cream, the sweetness gets muted a bit, so you might want slightly more syrup. And don't skip the stir. Syrup sinks, and you want it distributed throughout the drink.

Italian Soda vs. Italian Cream Soda

The only difference is cream.

Italian soda: Sparkling water + syrup + ice. Clear, bright, purely fizzy.

Italian cream soda: Sparkling water + syrup + ice + cream. Richer, smoother, slightly milky appearance.

Some places call the cream version a "French soda" or use the Italian term "cremosa." They're all the same thing: Italian soda with dairy added.

The cream version is more popular at coffee shops because it feels more indulgent. But the non-cream version is lighter, more refreshing, and better for hot days when you want something crisp rather than rich.

The Problem with Most Italian Sodas

Here's the honest truth: most Italian sodas taste like liquid candy.

The standard fruit syrups (Torani, Monin, DaVinci) are designed for coffee drinks where they're competing with espresso and milk. Used in soda, where there's nothing to balance them out, they can be overwhelmingly sweet and one-dimensional. It's fine if you're into that, but it's a far cry from something you'd actually want to sip slowly.

The quality of the syrup defines the drink. Cheap, artificial-tasting syrup makes a cheap, artificial-tasting soda. Better syrup makes a better drink.

Upgrading Your Italian Soda

If you want an Italian soda that tastes like something a grown-up would order, swap the standard fruit syrup for something with more complexity.

Jo's Italian Soda:

• 8 oz sparkling water
• 1 oz Jo's Orange Fennel tonic syrup
• Ice
• Optional: orange wheel for garnish

Jo's Orange Fennel brings orange and lemon with fennel, anise, cinnamon, coriander, and cardamom. It's still sweet enough to satisfy, but the botanicals add depth. Think less "candy" and more "something interesting."

The botanical notes make this version feel intentional rather than just sweet. It's the kind of Italian soda you'd serve at a dinner party instead of a kid's birthday.

This is the concentrate approach to drinks. You're getting complexity, not just sweetness.

Classic Italian Soda Flavors

If you're sticking with traditional syrups, here are the classics:

Fruit flavors: Raspberry, strawberry, cherry, peach, mango, blood orange, blackberry, watermelon

Dessert/cream flavors: Vanilla, caramel, hazelnut, coconut, almond (amaretto-style)

Herbs and florals: Lavender, rose, elderflower, mint

The beauty of Italian soda is that you can mix and match. Two pumps of this, one pump of that. It's low-stakes experimentation.

Italian Soda Bar for Parties

Italian sodas are perfect for a DIY drink station. They're non-alcoholic (or can be), customizable, and impressive-looking without much effort.

What you need:

• Several bottles of sparkling water (keep them cold)
• 4-6 flavor options (not too many or it gets overwhelming)
• Half-and-half for cream sodas
• Tall glasses and lots of ice
• Long spoons for stirring
• Garnishes: maraschino cherries, citrus wheels, fresh mint

Tips for a smooth setup:

Keep the flavor options limited. Too many choices slows everything down. Put up a small sign with suggested combinations if people seem overwhelmed. Have someone demonstrate the first one so guests get the idea.

For more party drink ideas, see our dinner party themes guide.

Adding Alcohol to Italian Soda

Can you add booze to an Italian soda? Absolutely. Italian soda is basically a blank canvas.

Easy additions:

• Vodka (neutral, lets the syrup shine)
• Gin (botanical notes complement herbal syrups)
• Rum (works with tropical fruit flavors)
• Prosecco or sparkling wine (makes it a spritz)

If you're using a botanical syrup like Jo's, adding gin or vodka creates something close to a gin and tonic or a light spritz. The sparkling water keeps it refreshing, and the syrup provides the flavor complexity.

For a crowd, you can batch the soda + syrup ratio and let people add their own spirits.

For more on spritz-style drinks, see our guides on Hugo Spritz, Limoncello Spritz, and St-Germain Spritz.

FAQ

How many calories are in an Italian soda?

It depends entirely on the syrup. Most commercial syrups have about 80-100 calories per ounce. A typical Italian soda with 1-2 oz of syrup runs 80-200 calories. Add cream, and you're adding another 40-60 calories. Sugar-free syrups cut the calories significantly.

Is Italian soda healthier than regular soda?

Not necessarily. If you're using standard sugar syrups, the sugar content is comparable to cola. The advantage is control: you can use less syrup, choose sugar-free options, or use natural syrups with real fruit and fewer additives.

What sparkling water should I use?

Anything unflavored and fizzy. Club soda and seltzer are the standards. Sparkling mineral water (Topo Chico, Perrier) works great and adds a slight mineral complexity. Avoid tonic water, which has its own flavor. For more on carbonated water options, see tonic water vs club soda.

Can I make my own syrup for Italian soda?

Yes. Simmer equal parts sugar and water with your flavoring (fruit, herbs, spices) until the sugar dissolves and the fruit softens. Strain, cool, and store in the fridge for up to two weeks. Homemade syrups taste fresher and let you control the sweetness.

Why does my Italian soda taste too sweet?

You probably used too much syrup. Commercial syrups are concentrated. Start with 1-2 tablespoons per 8 oz of sparkling water and add more to taste. If you're adding cream, the sweetness gets muted, so you might be tempted to over-pour.

The Bottom Line

Italian soda is proof that simple can be satisfying. Two ingredients, thirty seconds, and you've got a drink that looks impressive and tastes exactly how you want it to.

The only real variable is the syrup. Stick with standard fruit flavors and you'll get something sweet and nostalgic. Upgrade to a botanical syrup like Jo's Orange Fennel and you've got something with actual depth, the kind of drink you'd linger over rather than gulp down.

Either way, it's hard to mess up. Start with less syrup than you think, add more if you need it, and experiment freely. That's the whole point.

For more mocktail ideas, check out our recipe collection.

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